Sage & zucchini-wrapped haloumi salad

This wrapped-haloumi salad recipe includes fragrant sage and tender zucchini for a tasty vegetarian lunch or side dish.

  • 20 mins cooking
  • Serves 4
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  • 4 large zucchini (600g)
  • 2 large yellow capsicum (bell pepper) (700g)
  • 16 fresh sage leaves
  • 2 tablespoons thin strips lemon rind
  • 225 grams (7oz) haloumi, sliced lengthways into 8 pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 medium lemon (140g), cut into wedges


  • 1
    Using a mandoline, V-slicer or sharp knife, cut zucchini into 5mm (¼in) thick slices. Remove seeds from capsicum, cut into 3cm (1¼in) pieces.
  • 2
    Place sage leaves and lemon strips on top of haloumi. Wrap each piece of haloumi with one strip of zucchini;
    secure with a toothpick.
  • 3
    Preheat a chargrill plate or pan over medium-high heat. Brush capsicum and haloumi with half the oil. Cook capsicums for 2 minutes each side or until charred. Cook haloumi for 1 minute each side or until charred.
  • 4
    Combine capsicum with remaining zucchini, juice and remaining oil in a large bowl; season to taste.
  • 5
    Divide zucchini salad among plates. Top with haloumi. Serve with lemon wedges.

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